As a humble but avid home chef, you keep on expanding your horizons. I love to venture into new foodie terroritories. So after having explored most if not all the cuisines of the world, baking up a storm and trying out many things from scratch (like stock, pasta, bread and more) there were always a couple of delicacies I haven’t touched base with yet. Cheese, I’ve never made my own cheese (no, not even paneer!), or ricotta. Or yoghurt. Then one fine day…
…Betty Bossi knocked on my door with a simple to use clever little Betty Bossi “Jogurtino” yoghurt maker. And I learned that it’s actually not a big deal at all to have home made fresh yoghurt on hand, every day (yes, even as a mama). Just combine milk (and cream, if you want to make Greek yoghurt, which I have a known weakness for) and yoghurt, pour into the jars, put the jars in the yoghurt maker and wait for 8 hours. It’s that simple. After, the yoghurt just needs some time to firm up and cool in the fridge.
My favorite yoghurt is vanilla, but I started with a plain one the first time around and added an autumn inspired home made granola on top: pumpkin seeeds and spice, sweetened with apple sauce and maple. Delicious! I have since experimented with different yoghurt flavors, vanilla, of course, but also simply sweetened with sugar, with honey, and even added jam… And I must say, they’re all pretty good. What a simple and domestic goddess kind of way to breakfast. Just open up a jar of your own yoghurt, sprinkle generously with granola and your day can only take a good turn.
Home Made Greek Yoghurt w/ Pumpkin & Spice Granola
For the yoghurt:
800 ml fresh milk
200 ml heavy cream
90 ml yoghurt
Jogurtino yoghurt maker
For the granola:
2 cups fine rolled oats
1 cup coarse rolled oats
1/2 cup flaxseeds
1/2 cup pumpkin seeds
1 cup apple sauce (unsweetened)
1/4 cup maple syrup
2 tbsp. pumpkin spice (or a simple “Lebkuchengewürz”)
a pinch of kosher salt
For the yoghurt, combine milk, cream and yoghurt and stir until well incorporated. Pour into clean and dry jars. Sit the jars in the Betty Bossi “Jogurtino” yoghurt maker. Turn on and the warmth will do the rest for the next couple of hours (8-10 hours; I found that overnight doesn’t hurt). When finished, remove from the yoghurt maker and while still warm, put on the lids and close firmly. Put to rest in the fridge until the yoghurt is cool and firm (approx. 4 hours). Yoghurt will keep for up to two weeks. You can use your own yoghurt as a “starter” for the next batch.
For the granola:
Preheat the oven to 160º C (320º F). In a large bowl, combine dry and wet ingredients. Spread evenly in a thin layer on a baking tray lined with parchment. Toast in the oven for 30 minutes. The smell that fills the air is truly addictive.
Thank you Betty Bossi for sponsoring this post.